Title: Corn and Shrimp Soup
Categories: Appetizers
Yield: 10 Servings

1 ts Corn oil
2 Onions; finely chopped
1 Bell pepper; chopped
2 tb Parsley; minced
2 lb Shrimp; peeled
Salt and pepper to taste
8 Ears corn
7 c Water
2 cn Tomatoes with green chilis

Saute onions and bell peppers in oil. Boil corn in water; scrape corn off
cobs and return cobs to water; boil again. Remove cobs from water. Add
sauted onions, bell peppers, parsley, tomatoes, corn, salt and pepper;
Simmer 1 hour. Add shrimp.

>From A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988

Recipe by: CHERYL BAUGHMAN, Greater Baton Rouge Industrial Managers

Posted to MC-Recipe Digest V1 #857 by Emily Griffin
on Oct 21, 1997